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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Castelrosso cheese ： ウィキペディア英語版 Castelrosso cheese ''This entry is about the Italian cheese. For the Mediterranean island see Castelrosso.'' Castelrosso, also called Toma Brusca,〔(Toma Brusca )〕 is a pasteurized whole cow's milk cheese. A rare, semi-hard, ancient cheese, it comes from the Piedmont region in northwestern Italy. It is similar in appearance to Castelmagno. It has a natural thick, gray rind smattered with yellow mold, and a dry, crumbly, snowy white paste. The flavor is mild: lactic, buttery, and clean with a gentle, residual tang similar to Lancashire and other English cheddar-styles. It complements Italian condiments such as grape mostarda and chestnut honeys. As it ages it becomes harder and drier, but retains its crumbly characteristic. It is made from whole cow's milk, rennet, salt and milk enzymes and matured in underground cellars on silver fir shelves for about 60 days. ==References== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Castelrosso cheese」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.